Our Canadian Wildflower Honey
Some call it “Ambrosia from Heaven.” It is truly one of the world’s finest honeys. Every summer, beekeepers place their hives on the edge of the wilderness and grasslands to allow the bees to pollinate the buds of saskatoons, high bush cranberries, and wildflowers. The worker bees also gather sap from the boreal spruce trees. Minimal processing allows this honey to retain pollen, enzymes, minerals and natural peroxides. This is a spreadable honey. It has natural crystals due to its raw state. To loosen the crystals, dip a large spoon into the honey and scrap out small amounts. Then place the honey in a serving bowl, stirring the honey to further break the crystals. To create a pourable consistency, place honey in a metal cookware container at a low-warm temperature on a stove top, or in a warm water bath. Other heat sources may be used, providing the heat is gentle and not boiling! Warm honey until it is creamy, but still white in color. Check the warming honey frequently, about every five to ten minutes, until creamy. Do not let the honey temperature exceed 98 degrees F. This keeps the enzymes active and still allows for a creamier texture. Remove honey from the cooking container and place in a jar as you need it. Do not use the tote as a serving dish. This will keep the honey free of contaminates. The shelf life of this raw honey can exceed ten years. Store the tote at room temperature. If you are not concerned with keeping the honey in its raw state, and wish to use it for cooking or other purposes, further heating will produce an amber colored honey that has a slightly different, but delectable taste. Enjoy!
As with all honey, do not feed to children under one year of age.
Some call it “Ambrosia from Heaven.” It is truly one of the world’s finest honeys. Every summer, beekeepers place their hives on the edge of the wilderness and grasslands to allow the bees to pollinate the buds of saskatoons, high bush cranberries, and wildflowers. The worker bees also gather sap from the boreal spruce trees. Minimal processing allows this honey to retain pollen, enzymes, minerals and natural peroxides. This is a spreadable honey. It has natural crystals due to its raw state. To loosen the crystals, dip a large spoon into the honey and scrap out small amounts. Then place the honey in a serving bowl, stirring the honey to further break the crystals. To create a pourable consistency, place honey in a metal cookware container at a low-warm temperature on a stove top, or in a warm water bath. Other heat sources may be used, providing the heat is gentle and not boiling! Warm honey until it is creamy, but still white in color. Check the warming honey frequently, about every five to ten minutes, until creamy. Do not let the honey temperature exceed 98 degrees F. This keeps the enzymes active and still allows for a creamier texture. Remove honey from the cooking container and place in a jar as you need it. Do not use the tote as a serving dish. This will keep the honey free of contaminates. The shelf life of this raw honey can exceed ten years. Store the tote at room temperature. If you are not concerned with keeping the honey in its raw state, and wish to use it for cooking or other purposes, further heating will produce an amber colored honey that has a slightly different, but delectable taste. Enjoy!
As with all honey, do not feed to children under one year of age.
